We were exceptionally lucky to host Steven Satterfield, executive Chef & Co-Owner of Miller Union and author of 'Root to Leaf', at the end of last month.

'Root to Leaf', Steven's new book is all about making the most of your vegetables, flavor and thrift wise!

"Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine.

His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.
Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before."

Steven was kind enough to show off some of his vegetable prep skills and tips- did you know you can make delicious corn stock from stripped corn cobs? It's exceptionally good for making grits!

We've got copies of Steven's book in store now for anyone that missed the chance to meet the man in person; if you did here's a little video to make up for it!